The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-09-15

sPICED GRAPES.
Seven pounds of grapes three pounds
of sugar, brown or white, n pint of
good vinegar, two teaspoonfuls of
ground cinnamon, one teaspoonful of
ground all spice, one-half teaspoonful
of ground cloves. Stem the grapes,
weigh them, pulp them, at the same
time taking out the seeds. Put tn
juice of grapes, sugar and vinegar into
a~preserving kettle. Let boil and skim,
add spices, then grapes, skins and pulp.
Let all get boiling hot then remove
from stove, and can.
P JELLY.
Take half a peck of juicy, tart apples,
quarter and core, but do not pare them;
put into a kettle with two lemons cut
up with them, and cover we'll with
water. Let them cook until reduced
to a pulp, when strain through a fan
mel bag. To every tumbler of juice,
add two-thirds of a tumbler of white
sugar. Boil hard for twenty minutes;
put in glasses, and cover next day,
using branded paper next the jelly,
and covering the glasses with paper
wet with flour paste.
WATERMELON PRESERVES.
Cut and prepare the rind, boil very
hard thirty or forty minutes in alum
water quite strong, take out and put
in clear, cold water, and allowed them
to stand over night; in the morning
change the water, and put them to
boil; let them cook until they have
changed color, and are quite soft.
Then make a syrup, allowing one and
one-half pounds of white sugar to a
poundi of fruit, then add fruit, which
needs but little more cooking. Mace,
ginger, or lemon favors nicely.
PICKLED PEACHES.
-Four pounds of sugar, one pint Of
vinegar, to twelve pounds of fruit.
Put sugar and vinegar together and
boil, then add the fruit and let it come
to a boiling point. The next day
drain off the liquor and boil again.
Do this three times and your pickles
are delicious. Add cinnamon to the
liquor and stick two or three cloves in
each peach. Do not pare, but rub the
fruit carefully with a flannel cloth, and
put up in cans the same as any fruit,
though they will keep a long time in
jars.
CUsTARD EGGS.
Put the washed eggs into a saucepan
of cold water and let them just come
to a boil, then take them up. Or, lay
them in a hot tin pail, cover them with
boiling water, put the top on the pail
and leave them on the kitchen table
for four minutes. Drain off the water,
pour on more boiling water, and re-
place the top. Wrap a hot towel about
the pail and leave it four minutes be-
fore dishing the eggs. They will be
like a soft custard throughout, and
more digestible han if cooked in any
other way.
STEWED MACARONI.
Half a pound of "pipe' or "straw "
macaroni one cup of milk, one teaspoon
full of minced onion, one tablespoonful
of butter, half a cupful of cheese, pep
per and salt to taste, bit Of soda in the
milk. Break the macaroni into short
pieces, and cook about twenty minutes
in boiling water, sailed. Meanwhile
heat the milk, dropping in a tiny pinch
of soda with the onion to the scald-
ing point. Strain out the onion, drain
the water from the macaroni, and put
the milk into a saucepan. Stir in the
butter, cheese, pepper, and salt finally
the macaroni. Cook three minutes
and turn into a deep dish.
TO PRESERVE CRAB-APPLEs.
Sort your apples, and the perfect
ones put by themselves, trim the stem
(leaving about an inch on the apple)
and scrape out the blossom end, wash
them, put in a porcelain or other pre-
serve kettle, cover with water, cook
until you can run a straw through,
skim out and weigh ; to each pound
take a pound Of sugar and a cup Of
water, boil and skim, putin apples and
boil until clear, skim out, boil the syrup
a few minutes, then pour Over the
apples. The water the apples were
boiled in measure, and to each pint put
a pound of white sugar, boil an hour,
and it makes a beautiful jelly.
NIGHT AIR.
An extraordinary fallacy is the